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As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???




You may wonder about the title of this blog..Iyer Iyengar Kitchen...I am a Tanjore Iyer married to an Iyengar and picked up cooking by learning the delicacies of both the customs....and that is what I am sharing here... Recipes popular among the Tamil Iyer & Iyengar communities..




I would be really happy if this benefits atleast few of you....if you find this useful, pass this on to your friends..

Thursday 18 August 2011

Paruppu Rasam / Tomato Rasam

To serve 4/5 persons
Ingredients:
  1. Tamarind: Size of a big lemon
  2. Tomato: 1 (Big) – Preferably Bangalore Tomato
  3. Rasam powder : 2 tbsps / Sambhar Powder: 1.5 tbsp (in case there is no separate Rasam powder)
  4. Salt
  5. Toor Dal: 50 gms
  6. Asafoedita
  7. Ghee
  8. Mustard: 1 tsp
  9. Curry Leaves, Coriander Leaves
  10. Turmeric Powder: A pinch
  11. Pepper Powder & Jeera Powder: A pinch
  12. Water
Preparation Procedure:
  1. Add tamarind to warm water (say 300 ml) and extract juice.
  2. Smash Tomato and take the tomato juice as well and mix it with the tamarind extract.
(You may choose to extract tomato juice from half the tomato and the remaining half tomato cut it in to small pieces and add it to the tamarind tomato water)
  1. Add Salt, Rasam Powder, turmeric Powder, few curry leaves & Asafoedita and heat it till Rasam powder smell vanishes… say 15 mins..
  2. Separately cook the toor dal by adding water (in a cooker )
  3. Take the cooked dal, smash it very well and add water (say 200 ml) to the smashed mix such that no dal appears floating and the water is a pure dal water…
(Rasam essentially contains the ‘saaru’ from dal and hence referred to as Saar, Satramudhu by some communities…Do not add cooked dal as such without mashing, this is very essential for Rasam to taste good..)
  1. Add this dal water to the boiling mixture
  2. In a kadai, add 2 to 3 tsps ghee, add mustard and while it splutters, add asafoedita and a pinch of pepper and jeera powder..
  3. Add coriander leaves liberally and when the Rasam starts boiling , switch off the stove..
Hot yummy steaming Rasam ready…..  
Tastes well esp if you eat it with Vadaam (Vadagam/vathal) J

1 comment:

  1. Hi Akila, thank you for such a nice recipe.. I m a beginner in cooking it will be v helpful for me :) very well written!

    ReplyDelete